February 28: Balsamic Glazed Pork Chops with Arugula-Basil Rice Pilaf

3 tablespoons cold unsalted butter
1 6-ounce box rice pilaf mix, such as Near East brand
3 tablespoons extra-virgin olive oil
4 1-inch-thick center-cut pork loin chops
   Salt and freshly ground black pepper
1 small onion, chopped
1 teaspoon dried thyme
1 sprig of fresh rosemary, chopped
3 garlic cloves, chopped
1/4 cup balsamic vinegar
2 tablespoons honey
1 cup chicken stock or broth
2 cups trimmed and chopped arugula
15 to 20 fresh basil leaves, shredded or torn

In a medium pot over high heat, combine 1 tablespoon of the butter and 1 3/4 cups water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered.

While the rice is cooking, heat a large skillet over medium-high heat for the chops. Add 2 tablespoons of the EVOO. Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.

Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the onions, thyme, rosemary, and garlic, then saute for 4 to 5 minutes.

Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.

While the glaze is reducing, finish the rice pilaf. Add the arugula and basil to the cooked rice, stirring with a fork to fluff the rice and combine the greens at the same time.

Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 tablespoons of cold butter.

Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the balsamic glaze.

Serve the glazed chops alongside the arugula-basil rice pilaf.

4 SERVINGS

I have no complaints about this meal. I would advise, however, to not use Aldi brand rice pilaf mix. I did change the fresh thyme to dried, but I didn't change anything else. It was delicious. Try it!

February 27: Chicken with Sweet Raisins and Apricots on Toasted Almond Couscous

3 tablespoons extra-virgin olive oil
4 6-ounce boneless, skinless chicken breast halves
   Salt and freshly ground black pepper
1 teaspoon dried thyme, chopped
1/2 cup sliced almonds
3 1/2 cups chicken stock or broth, divided
1 1/2 cups plain couscous
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
3 large shallots, thinly sliced
2 tablespoons all-purpose flour
12 dried, pitted apricots, halved
1 cup golden raisins
2 tablespoons cider or white wine vinegar

Preheat a large nonstick skillet over medium-high heat. Add 2 tablepoons of the EVOO. Season the chicken breasts with salt, pepper, and chopped thyme. Add the chicken to the hot skillet and cook on each side for 5 to 6 minutes.

Toast the nuts in the bottom of a medium sauce pot over medium heat until golden.

Transfer the toasted nuts to a dish and reserve. Return the pot to the stove-top. Add 1 1/2 cups of the chicken stock and the remaining tablespoon of EVOO, cover the pot, and raise the heat; bring the broth to a boil.

Remove the pot from the heat. Add the couscous and parsley to the stock, then stir. Cover and let the couscous stand for 5 minutes.

Fluff the cooked couscous with a fork and toss with the toasted almonds. Cover to keep it warm while you make the sauce for the chicken.

Remove the chicken from the skillet to a plate and cover with foil. Return the skillet to the heat and add the butter and shallots. Cook for about 2 minutes.

Dust with the flour and continue to cook for 1 minute. Add the apricots, golden raisins, and cider vinegar. Whisk in the remaining 2 cups of chicken stock and turn the heat up to high.

Simmer the mixture until thick. Add the chicken back to the skillet, coat in the sauce, and heat the chicken, about 1 minute. Serve the chicken and some sauce over the almond couscous.

4 SERVINGS

Today we had some college students over for lunch after church, so I doubled this recipe for them. They seemed to like it pretty well. It was nice and sweet with the fruit, and I liked how there was a lot of sauce to be soaked up by the couscous. The chicken was cooked well and tasted great. I don't have any complaints about it at all. I used black raisins instead of golden ones because I bought some with a picture of green grapes on the front, but they weren't golden :) I changed the fresh thyme to dried thyme. I used cider vinegar. Other than that I didn't change anything.

February 26: Turkey Cutlet Parmigiano with Warm, Fresh Grape Tomato Topping, Pesto, and Mozzarella

2 tablespoons olive oil ( lighter than EVOO), plus some for shallow frying
1 medium yellow onion, finely chopped
3 garlic cloves, chopped
   Salt and freshly ground black pepper
3 to 4 tablespoons all-purpose flour
2 eggs

1 cup Italian bread crumbs

1/2 cup grated Parmesan cheese

1/4 cup fresh flat-leaf parsley leaves, chopped

2 pounds turkey breast cutlets

1 pint grape tomatoes, red or yellow or a mix

1/2 cup dry white wine or chicken stock

1 cup store-bought, good-quality pesto sauce (the refrigerated stuff)

1 large ball fresh mozzarella cheese, thinly sliced or grated

For the grape tomato topping, preheat a medium-size skillet over medium-high heat with the 2 tablespoons of olive oil. Add the onions, garlic, salt, and pepper. Cook until the onions are translucent, 2 to 3 minutes.

While the onions are cooking, set up the breading station for the turkey cutlets. Place the flour in a shallow dish. In another shallow dish, thoroughly beat together the eggs with a splash of water. In a third shallow dish, combine the bread crumbs, Parmesan, and parsley.

Heat a thin layer of olive oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium-high heat. Season the cutlets with salt and pepper on both sides and turn lightly in the flour. Thoroughly coat the cutlets in the eggs and then in the breading, and add to the hot oil.

Cook the cutlets in a single layer, in 2 batches if necessary, for 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned. Remove the cooked cutlets to a plate lined with a  paper towel.

To the skillet with the onions, add the grape tomatoes and white wine or stock. Cook, stirring occasionally, until the tomatoes start to burst and the wine has reduced by half.

Preheat the broiler.

Arrange the cooked cutlets on a cookie sheet. Top each cutlet with a little of the warm fresh grape tomato topping, top that with a little pesto, then top that with 2 slices of mozzarella cheese. Place the cookie sheet under the broiler and broil until the cheese warms and melts but has not browned. Serve immediately.

4 LARGE SERVINGS

Sometimes when you make turkey, it turns out really dry and bland. Usually when it's skillet cooked. So I was a little afraid that making this recipe with turkey would be a waste of all my ingredients. But it actually turned out really good and succulent. One of my favorite things together is pesto with tomatoes and garlic, so I loved the topping. And mozzarella always makes everything better! So this recipe is a winner. It takes a little extra effort, but it's worth it.

I accidentally used all my egg yolks yesterday making a giant cookie, so I only used 3 egg whites. It worked out fine, and was probably healthier. I used red grape tomatoes. I used white wine, not chicken stock. And I used vegetable oil instead of light olive oil because I didn't look close enough at the ingredients when I was writing out my list and I don't keep it in the house. I would definitely recommend this recipe if you are thinking about trying it.

February 25: Big Bird: Jumbo Chicken, Spinach, and Herb Burgers with Mushrooms and Swiss

1 10-ounce box frozen chopped spinach, defrosted
2 pounds ground chicken breast
1 shallot, finely chopped
2 tablespoons Dijon mustard, plus some for slathering on the rolls
10 leaves of fresh basil, shredded or torn
3 tablespoons fresh flat-leaf parsley, chopped
   Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus some for drizzling
20 white button mushrooms, thinly sliced
2 garlic cloves, chopped
1/2 cup dry white wine or chicken stock
4 slices Swiss cheese, from the deli counter
4 kaiser rolls or sandwich-size sourdough English muffins, split and toasted
4 red or green leaf lettuce leaves
1 vine-ripe tomato, thinly sliced

Preheat a large nonstick skillet over medium-high heat.

Arrange the defrosted chopped spinach in the center of a kitchen towel. Wrap the towel around the spinach and squeeze out the excess liquid. Put the spinach in a mixing bowl and combine with the chicken, shallots, 2 tablespoons of Dijon mustard, basil, parsley, salt, and pepper.

Score the meat with the side of your hand to separate into 4 equal portions. Make 4 large patties, 3/4 to 1 inch thick. Drizzle the patties with oil and place them in the hot skillet. Cook for 6 to 7 minutes on each side, until the chicken is cooked through.

Preheat a second medium-size skillet over medium-high heat with 2 tablespoons of EVOO. Add the sliced mushrooms and garlic and cook, stirring occasionally, for 4 to 5 minutes, or until the mushrooms are nice and brown. Season the mushrooms with salt and pepper. Add the wine or broth and cook until the pan is almost dry, about 2 minutes.

Top the big-bird burgers with the mushroom topping and the Swiss cheese. Fold each slice of cheese in half to fit the burger, if necessary. Cover loosely with aluminum foil. Turn off the pan and let the cheese melt, about 2 minutes.

Slather the tops of the buns or English muffins with a little mustard. Place the burgers on the bun bottoms and top with lettuce and tomato. Put the bun or muffin tops in place.

4 SERVINGS

Tonight was Friday (comfort food night for my husband), but I forgot about it, so I just had planned to make the Big Bird burgers. But when he called me from work telling me he needed spicy food for his sinuses for dinner, I just made the burgers, but made him a spicy one. I put cayenne pepper, crushed red pepper and Tabasco in the burger, then I put sauteed jalapenos and pepper jack cheese on top instead of mushrooms and Swiss. I'm glad I was rescued this way because mushroom and Swiss on burgers is not his idea of comfort food (it is mine!).

When the recipe says "jumbo," it's an understatement! These burgers are humongous!!! I am surprised I ate the whole thing. But I did because it was really good! I was afraid the chicken/spinach combination would be too dry, but when you add the herbs (basil in particular) it has a very nice flavor and it really isn't too dry. The mushrooms and Swiss just make it that much better.

I used kaiser rolls, toasted, not English muffins. I wonder if it would be as good with English muffins. My Kaiser rolls were yummy (and I think my picture looks better than Rachael Ray's picture in the cookbook). By the way, she only has a few of the recipes pictured in the center of the cookbook. This is one of them. She has it pictured with chips although the recipe does not call for chips. It definitely doesn't need them. There is so much meat on that burger!!!

February 24: Eggs-traordinary Spanish-Style Stuffed Toasty Baskets with Lemony Greens

1 teaspoon extra-virgin olive oil
2 links of chorizo, casing removed, finely diced
2 garlic cloves, chopped
1 small onion, chopped
1/4 teaspoon crushed red pepper flakes
   Salt and freshly ground black pepper
8 slices soft white sandwich bread
3 tablespoons melted unsalted butter
2 small vine-ripe tomatoes, chopped
8 eggs
   Grated Parmesan, for sprinkling

3 tablespoons chopped green olives with pimiento
6 cups mixed greens
   Salad dressing and toppings of your choice

Preheat the oven to 400 degrees F.

Preheat a medium skillet over medium heat, add the EVOO and the diced chorizo, and cook for 3 minutes, or until the chorizo is cooked through.

Add the garlic, onions, crushed red pepper flakes, salt, and pepper. Cook until the onions start to turn translucent, about 3 minutes.

With a serrated knife, cut the crusts from the bread. With your fingertips or a rolling pin, flatten or roll out each slice of bread as thin as you can get it. Nestle each thin slice of bread into the cup of a nonstick standard 1/2 cup muffin tin, pushing the bread down on the bottom of the tin and pushing it up the sides of the tin. The bread will reach the top of each tin and be slightly above the rim. If the bread breaks or tears, just smoosh it together a little, it will still be fine. (If you do not have a nonstick muffin tin, liberally brush your muffin tin with some additional melted butter, then proceed with nestling the bread in each buttered cup.) Brush the bread with the melted butter.

 

Add the tomatoes to the chorizo and onions. Turn the heat up and toss around to evaporate some of the tomato liquid, about 1 minute.

Working one at a time, crack the eggs into a small bowl and then carefully transfer to the bread-lined muffin tins. The goal is to not break the yolk. Sprinkle each egg with a little salt and pepper.

 

Top each egg with one eighth of the tomato-onion mixture and then sprinkle each one with a little grated cheese. Place in the hot oven and bake for 15 minutes.

 

In a bowl, dress your salad with desired dressing and toppings.

 

To serve, use a butter knife to nudge the cooked toast and eggs out from each tin and onto a plate. Garnish with the green olives and serve with the dressed salad.

4 SERVINGS

 

These toasty baskets are good, but I liked the ones with bacon better. If you eat toasty baskets a lot, and are looking for a way to mix it up a little, by all means, make the spanish ones. If you are trying them for the first time, make the original ones.

I changed this recipe the same way I changed the Master Recipe. I doubled the eggs basket ingredients: It calls for 1 per person, but I made it for 2 per person. I changed the salad from lemony greens to use-your-own dressing. If you want the recipe for lemony greens, see my entry from Feb. 22. Oh, and I reduced the olive oil from 1 tablspoon to 1 teaspoon. You probably don't even need it, because the chorizo is so greasy.

February 23: Halibut Soup

2 tablespoon extra-virgin olive oil
1/2 pound chorizo or andouille sausage
1 large yellow onion, chopped
1 medium carrot, peeled, cut in half lengthwise, then sliced into half-moons
1 poblano pepper, seeded and chopped
4 garlic cloves, chopped
   Salt and freshly ground black pepper
1 cup dry white wine
1 quart chicken stock or broth
1 15-ounce can hominy
1 1/2 pounds fresh halibut, cut into 2-inch chunks
1 medium zucchini, cut in half lengthwise, then sliced into half-moons
1/4 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons chopped fresh cilantro (optional)
   Juice of 1 lime
   Crusty bread

Preheat a large soup pot over medium-high heat with the EVOO. Remove the sausage casings and slice the sausage thinly.

Add the sliced sausage to the pot and cook, stirring frequently, for 2 minutes.

Add the onions, carrots, poblanos, and garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes.

Add the white wine and cook for 3 minutes. Add the chicken stock, bring up to a simmer, and cook for 5 minutes. You want the soup to be at a gentle simmer before you add the fish so, if necessary, turn the heat down a little.

Add the hominy, halibut, and zucchini. Gently simmer for 5 minutes.

Finish the soup with the parsley, cilantro (if using), and lime juice.

4 SERVINGS

This soup is loaded with flavor! I love all the flavors in it, especially with the cilantro added. I actually used cilantro instead of parsley, and it was really good. The only problem was that I didn't use halibut. It was almost $20 a pound in the store!!!! and I needed a pound and a half! I was not going to spend $30 on a fish for soup. So, I bought the cheapest I could find. It was pollack. I have no idea how it compares, but I'm guessing the halibut is probably better since it's more expensive :) The pollack had a funny smell and taste. I used the andouille sausage, not the chorizo. I think that was a good decision. Overall, I like this soup and would probably make it again. My husband liked it too, even though he generally doesn't like fish soup. He had 2 helpings and is even taking some to work for lunch tomorrow.

February 22: Eggs-traordinary Stuffed Toasty Baskets with Lemony Greens

1 teaspoon extra-virgin olive oil
8 slices bacon, chopped
2 garlic cloves, chopped
1 small onion, chopped
1/4 teaspoon crushed red pepper flakes
   Salt and freshly ground black pepper
8 slices soft white sandwich bread
3 tablespoons melted unsalted butter
2 small vine-ripe tomatoes, chopped
8 eggs
   Grated Parmesan, for sprinkling
6 cups mixed greens
   Salad dressing and toppings of your choice

Preheat the oven to 400 degrees F.

Preheat a medium skillet over medium heat, add the EVOO and the chopped bacon, and cook for 3 minutes, or until the bacon is crisp. Add the garlic, onions, crushed red pepper flakes, salt, and pepper. Cook until the onions start to turn translucent, about 3 minutes.

With a serrated knife, cut the crusts from the bread. With your fingertips or a rolling pin, flatten or roll out each slice of bread as thin as you can get it. Nestle each thin slice of bread into the cup of a nonstick standard 1/2 cup muffin tin, pushing the bread down on the bottom of the tin and pushing it up the sides of the tin. The bread will reach the top of each tin and be slightly above the rim. If the bread breaks or tears, just smoosh it together a little, it will still be fine. (If you do not have a nonstick muffin tin, liberally brush your muffin tin with some additional melted butter, then proceed with nestling the bread in each buttered cup.) Brush the bread with the melted butter.

Add the tomatoes to the bacon and onions. Turn the heat up and toss around to evaporate some of the tomato liquid, about 1 minute.

Working one at a time, crack the eggs into a small bowl and then carefully transfer to the bread-lined muffin tins. The goal is to not break the yolk. Sprinkle each egg with a little salt and pepper.

Top each egg with one eighth of the tomato-onion mixture and then sprinkle each one with a little grated cheese. Place in the hot oven and bake for 15 minutes.

Dress your salad with desired dressing and toppings in a bowl.

To serve, use a butter knife to nudge the cooked toast and eggs out from each tin and onto a plate. Serve with the dressed salad.

4 SERVINGS

These baskets are really EGG-straordinary! They are so good, I had to double the recipe. One really is not enough for one person, as the recipe calls for. It's actually pretty easy to double it. Just make 8 instead of 4. I also changed the salad. Here is Rachael Ray's recipe:

"In a small bowl, combine 1 tablespoon mustard with the juice of 1 lemon, salt, and pepper. In a slow, steady stream, whisk in 3 tablespoons of EVOO. In a salad bowl, toss the lemon dressing with the mixed greens."

Last time I made this recipe, I couldn't eat the salad because it was so sour. I decided to change it to "salad dressing of your choice." We had a nice Caesar salad with croutons, Parmesan, and Romaine lettuce. Delicious!